4-8 lamb chops, depending on size and thickness
2 tbsp. butter
1 tsp. dried tarragon leaves
1/4 tsp. freshly ground black pepper
1 tsp. salt

SAUCE:

1/2 c. beef or chicken broth
1 tbsp. lemon juice
1 tsp. dried tarragon leaves

Wipe the lamb chops with damp paper toweling. Heat the butter in a frying pan. Quickly brown the chops on both sides over medium high heat. Reduce heat. Sprinkle chops with tarragon and black pepper.

Cover and cook over low heat, 10-15 minutes or until chops are tender. Length of time depends on thickness and quality of chops. Remove chops to platter and keep warm. Salt to taste.

To make the sauce, pour the broth, lemon juice, and tarragon into skillet with the pan drippings. Simmer, stirring for 3-4 minutes until blended and heated through. Pour over chops and serve.